So we identified some things to do differently this time. Biggest problem was that again it was a hot day and we had forgotten to put some water in the fridge before going out for the morning, so getting the water cold when we got home was the first thing to do.
- Room 84F
- Flour 79F
- Liquid Levain 80.9F
- Friction 25F
- Water 33F
- Step 1 - measure and mix. Only mixed for 3min this time, and watched it as it mixed. Looked much more like described in the instructions (sticky mess). So better control on this step. Left for 30 min, which was a bit shorter than last time.
- Next was to mix again, still forgot the salt, but remembered about 1.5 min in, so didnt over mix in this step either - going better than last time!
- Rested for 2.5hours, folded at 50 minute intervals - a bit more evenly spaced this time.
- Pre-shape. Read through instructions a couple of times, so think we have this a bit better this time. We each did a loaf, so now theres a bit of competition!
- Rest for 10 minutes. May have over-rested here last time too.
- Shaping. Remembering which was which, we each shaped our loaves, again we read the instructions a couple of times and realised we missed some steps last time. Have made the loaves a bit flatter this time.
- Remembered to steam the oven (sprayed water in then put a tray of boiling water in the bottom of the oven) as we put the dough in, so hope this helps.
Outcome: Better
Texture is good, holes are more evenly distributed this time. Shape is more consistent too. Taste is good, although not as sour as the first loaf - I think this was due to following the recipe more closely for the levain this time. The first attempt, we used a higher quantity of levain which resulted in a more mature flavour. Will have to experiment with this a little more...
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